For dinner the other night I made the best chicken ever with some couscous. The recipe is from Bon Appetit with a few tweaks. I was skeptical at first of adding oranges to a savory dish, what with the juice squirting out and dominating over everything else. I’m also not the biggest fan of beans, and chickpeas unfortunately are part of that group. Despite that the recipe just sounded super interesting seeing as how I’ve been obsessed with anything dates related lately (both edible and not) so I made it. It was pretty damn good, not as masterful as couscous with fennel and pine nuts but a great mix of sour, wholesome, chewy and juicy. Perhaps next time though I will leave out the chickpeas to balance out the density.

– Bring chickpeas with liquid to boil in saucepan. Reduce heat to medium and simmer until chickpeas are heated through, about 3 minutes. Drain. Gently fluff couscous and add chickpeas, olives, dates, mint, and oranges. Stir to incorporate and season to taste with salt and pepper.